Summer has finally arrived in the northern hemisphere, and that means BBQs and al-fresco gatherings are in full swing. This year, instead of sticking to wine and beer, why not mix things up by pairing your dishes with cocktails? This growing trend isn't just about enjoying a good drink; it's about enhancing the flavours of your food in a thoughtful way. The key to success is balancing and contrasting flavours. Just as a squeeze of lemon can lift a grilled fish dish and a touch of honey can mellow a spicy marinade, a well-chosen cocktail can enhance the flavours of your summer spread.
Ready to experiment? Understanding these basics will set you up to create some memorable pairings and flavour combinations.
Match the intensity
Try matching the intensity of the cocktail with the intensity of the food. A light, delicate dish can be overwhelmed by a strong drink, while a robust dish might overpower a subtle cocktail. Think of it like this: you wouldn't want a delicate ceviche to get bulldozed by a Negroni. Keep it light and fresh.
Tips:
- Lighter cocktails: Pair with salads, seafood, and grilled vegetables. Think of a Tom Collins or a Mojito.
- Medium cocktails: Match with poultry, pork, and mildly spiced dishes. Margaritas and Aperol Spritzes work well here.
- Bold cocktails: Go with rich, heavily spiced, or grilled meats. Consider a Dark 'n' Stormy or an Old Fashioned.
Complement or contrast
Complementary pairings work well with similar flavours, while contrasting pairings create a balance by playing off opposite flavours. For example, a zesty Margarita can complement the citrus notes in grilled seabass, while a sweet Piña Colada can balance the spiciness of peri-peri chicken.
The sweetness of a Piña Colada offers the perfect contrast to peri-peri chicken.
Tips:
- Complement: Pair citrusy cocktails with tangy dishes, or match herbal drinks with herbed dishes. A Basil Smash pairs wonderfully with a herb-roasted chicken.
- Contrast: Use a sweet cocktail to balance spicy food, like a Piña Colada with peri-peri chicken, or a bitter drink like a Negroni to offset rich, fatty dishes like grilled sausages.
Consider flavour profiles
Understanding the primary flavours in both the food and the cocktail helps in creating a cohesive experience.
Tips:
- Citrus: Lemon, lime, and orange in cocktails like Margaritas or Whiskey Sours can cut through the richness of grilled meats.
- Herbal: Cocktails with mint, basil, or rosemary, like a Mojito or Basil Gimlet, enhance dishes with fresh herbs.
- Spicy: air a slightly spicy cocktail, like a Spicy Margarita, with grilled seafood or tacos to add an extra kick.
Balance sweetness and acidity
The right balance of sweetness or acidity in a cocktail can make your dish sing.. It’s like a flavour seesaw – get the balance right and everyone’s having fun!
Tips:
- Sweet cocktails: Pair with salty or spicy foods to balance the flavours. A Peach Bellini with prosciutto-wrapped melon or a classic Piña Colada with spicy grilled prawns.
- Acidic cocktails: Use to cut through fatty or rich dishes. A citrusy Aperol Spritz is perfect with a cheese platter, and a classic Margarita can lighten up rich dishes like grilled pork belly.
A Peach Bellini is the perfectly balanced match for prosciutto-wrapped melon.
Play with temperature & texture
Pairing cocktails with food isn't just about matching flavours – temperature and texture play crucial roles in creating a memorable pairing. The refreshing coolness of a cold cocktail can balance out the heat of a spicy dish, while a creamy drink can complement and enhance crunchy or crispy textures.
Tips:
- Cooler cocktails: The cooling effect of a cold Gin and Tonic makes it perfect for spicy dishes like grilled prawns or peppery rocket salad.
- Frozen cocktails: The contrast between a hot dish and a frozen cocktail can be delicious. Try pairing Frozen Margaritas with spicy lamb kebabs or peri-peri chicken.
- Creamy cocktails: Creamy drinks can balance the textures of crunchy or crispy foods. A creamy Piña Colada pairs wonderfully with crispy fish and chips or tempura prawns.
Seasonal ingredients
Using fresh, seasonal ingredients in both your cocktails and dishes not only ensures high-quality flavours but also ties your dishes and drinks into the season.
Tips:
- Summer fruits: Add berries, peaches, and citrus fruits to your cocktails and desserts. A Peach Bellini pairs nicely with a fresh fruit salad.
- Herbs: Fresh herbs like mint, basil, and coriander enhance both drinks and dishes. A Mojito with fresh mint would pair brilliantly with a herb-infused summer salad.
- Local produce: Use what's in season locally. If fresh strawberries are available, why not make a Strawberry Daiquiri and pair it with a strawberry and feta salad?
Regional pairings
Pairing food and cocktails from the same region isn't just tasty—it's also a lot of fun! Why do the following pairings work? Because traditional flavour combinations have stood the test of time. Think of how well a cold beer goes with bratwurst or how a crisp Picpoul de Pinet complements oysters.
Tips:
- Mexican food: Tacos, guacamole, and grilled corn pair perfectly with Margaritas or Palomas. These cocktails complement the vibrant, spicy flavours of Mexican dishes.
- Caribbean dishes: Jerk chicken and plantains are a great match for a Rum Punch or Piña Colada. The tropical flavours in these drinks balance the sweet and spicy notes of Caribbean food.
- Mediterranean food: Grilled lamb and Greek salads go wonderfully with an Ouzo Lemonade or a classic Negroni. These drinks enhance the fresh, aromatic flavours typical of Mediterranean cuisine.
Ready to give it a go? By considering intensity, flavour profiles, sweetness, acidity, temperature, texture, and seasonal ingredients, you can create perfect pairings that enhance the flavours of both the food and the drinks. Cheers to a summer filled with delicious pairings and happy guests!
Learn more about the WSET Level 1 Awards in Spirits here.
For more ideas, read our top tips for making cocktails at home.
